National Mojito Day magic: muddle, stir, and sip

I learned to make a mean mojito 30 years ago in Havana. The ingredients couldn’t have been simpler: rum, sugar, limes, yerba Buena (spearmint), and a splash of club soda. But there’s an art to a fine mojito, as the bartender would demonstrate for me: it’s all in the muddling of the mint, sugar and lime. And the best mojito is not one snazzed up by fruity additions (okay, simple syrup is allowed) – it’s one that stands as bracingly decorated rum.

So we’ll hoist a proper one tonight in a truly “libre” land because today is National Mojito Day. Plus, it gives us a good reason to try the Botran rum mojito kit that landed on our desk today. (I happen to know Botran’s new brand ambassador, music producer Emilio Estefan, a master mojito maker in his own right.)

Local sipping

For a delicious and local mojito rendition, try the bar at Cabana (which has locations in downtown West Palm and Delray).

Yes, they offer many fruity varieties, but their signature mojito is pretty terrific.

Cabana: in West Palm Beach at 533 Clematis St. (561-833-4773), in Delray Beach at 105 E. Atlantic Ave. (561-274-9090)